Curt announced that the rhubarb was ready by bringing in a basket full of hardy stalks. I pretty much ignored them because even though I love rhubarb I just didn’t have time to cook it down. But I knew it wouldn’t sit there for long because Curt would do something wonderful with that odd plant. Do you know that some people eat it raw, yukko! Even cooked without sugar makes me cringe.
Curt turned this bunch into a crisp. While the crisp was cooling he went online to read the New York Times. He loves Mark Bittman and was excited to see he had done a crisp on Sunday and it was very similar to the recipe Curt had just concocted. Bittman didn’t use strawberries but added nuts and there were some sugar differences but the basics were all there.
Curt’s recipe: Add 3T cornstarch, 1/4 tsp nutmeg, 1/8 tsp cinnamon and 3/4 cup sugar to 1 cup strawberries(cut in half) and 3-4 cups rhubarb, and toss. Set aside.
For topping: Lightly mix together 1/2 cup whole wheat flour, 1/2 cup oatmeal, 1/4 cup sugar, 1 stick butter.
Put fruit mix in 9 X 9 greased pan. Cover with topping mix. Bake 40 minutes in 350 degree convection oven, 375 regular oven. Yummy, great for breakfast. If you want to check out Bittman’ s recipe go to: http://www.nytimes.com/2010/05/19/dining/19mini.html